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Gradual Postharvest Cooling Reduces Blackening Disorder in ‘Niitaka’ Pear (Pyrus pyrifolia) Fruits
Byung-Seon Lim,Jeam-Kuk Kim,Kenneth C. Gross,Yong-Soo Hwang,Jung-Ho Kim 한국원예학회 2005 Horticulture, Environment, and Biotechnology Vol.46 No.5
The effect of temperature preconditioning on skin blackening disorder observed in 'Niitaka' pear (Pyrus pyrifolia) fruits during low temperature storage was investigated. In addition to incidence and severity of blackening, mineral content, changes in fruit fresh weight, firmness, total soluble solids, and titratable acidity were evaluated. The blackening was observed on the epidermis, but not in lenticels, cuticle, or flesh. Skin blackening appeared in more than 62% of pear fruits stored for more than 15 days below 1℃. Preconditioning at 10℃ for 10 days or gradual cooling (reducing 1℃ per day from 15 to 1℃) prior to storage at 1℃ reduced blackening disorder to 3.7 and 0.2%, respectively. Moreover, the blackening disorder did not occur at 10℃ storage. A high relative humidity (ranging from 92 to 95%) treatment at 1°C resulted in greater severity of skin blackening than a lower relative humidity treatment (ranging 62 to 82%) after 15 days storage. However, the effect of humidity on blackening was negligible after 30 days. Ca contents in non-blackened fruit flesh and peel were higher than those in fruit that showed blackening. The flesh weight and firmness of blackened fruit were lower compared to normal pear fruit controls. There were no significant differences in dry weight, soluble solids, or total acidity among the treatments. The results suggest that skin blackening of 'Niitaka' pear fruits during low temperature storage is a chilling injury symptom.
Quality and Shelf-life of Salad Savoy under Different Storage Temperatures
Ji Gang Kim,Yaguang Luo,Kenneth C. Gross 한국원예학회 2004 Horticulture, Environment, and Biotechnology Vol.45 No.6
Two varieties of salad savoy (white and violet) were obtained from a commercial grower and stored at 0, 5, 10, 15, and 20℃ with about 95% relative humidity. Quality attributes including color, weight loss, decay, and overall quality, were evaluated every 4 days for up to 40 days. In general, storage temperature had a significant effect on the maintenance of quality of salad savoy. Both white and violet salad savoy leaves exhibited minimum weight loss, decay, and color change when stored at 0℃ for 40 days. No chilling injury was noted at this temperature. A storage temperature of 5℃ also maintained good overall quality of salad savoy, although there was a rapider change in color of samples as compared to those stored at 0℃. With storage temperatures of 10℃ or above, the quality of salad savoy deteriorated rapidly, rendering the product unmarketable after 8 days at both 15 and 20℃. Both white and violet salad savoy had similar responses to storage temperature, although quality maintenance was better in violet salad savoy than in white.